Foolproof Beer-Braised Brisket

Wednesday, Sept. 20, marks the beginning of Rosh Hashanah, the Jewish New Year. To most Jewish households in the New York area and around the nation, the arrival of the holiday signifies one thing come dinnertime: brisket.

No matter how you slice it, brisket is a tough cut of meat. That is why the best way to cook it is low and slow in a moist environment.

I developed the brisket recipe that follows about ten years ago and have never looked back. To ensure tenderness, the recipe uses both tomato paste (tomatoes are acidic) and beer, which contains alpha acids and tannins. Both are great at breaking down fiber.

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